Savory Belgian Waffles
This dish plays off the success of chicken and waffles, adding an unexpected richness to the waffle batter with the addition of Boursin cheese. The savory-sweet topping lends a surprising, delicious combination.
Ingredients
| Portions: | 24 |
|---|---|
| Serving Size: | 1 Waffle |
| Day Part: | Breakfast |
| For The Waffle Batter: | |
|---|---|
| 3 | Cups Milk |
| 2.5 | Oz. Butter |
| 1 | Pkg. Boursin Garlic & Fine Herbs, Softened |
| 1/4 | Cup Maple Syrup + 2 Tbsp. |
| 1.5 Tsp. | Kosher Salt |
| 2 | Tsp. Vanilla Extract |
| 4 | Eggs |
| 4 | Cups All-Purpose Flour |
| For The Waffles: | |
|---|---|
| 1 | Nonstick Spray |
| 1 | Recipe Prepared Waffle Batter |
| 24 | Oz. Boursin Garlic & Fine Herbs, Whipped |
| 6 | Cups Bourbon Maple Syrup, Warmed |
Preparation
| Equipment: | Waffle Iron |
|---|
For Waffles:
- Combine milk and butter in medium pan until mixture reaches 120°F. Remove pan from heat; whisk in Boursin. Pour mixture into large bowl.
- Add remaining ingredients; mix to combine. Cover and refrigerate at least 8 hrs. or overnight. (Batter will double in size during refrigeration.)
- For each serving, lightly spray preheated waffle iron. Ladle 5 oz. batter onto hot iron; close and invert. Cook 3 min. or until waffle is golden brown.
- Serve waffle quartered and shingled on serving plate, topped with 1-ounce whipped Boursin with 1/4 cup maple syrup served on the side.
